Tartlets

For the shortcrust pastry

• In a bowl, cream the butter together with the sugar and hazelnut flour.
• Mix in the egg and then the flour.
• Knead the mixture just long enough to incorporate the flour.
• Roll out the dough to a thickness of 3mm on two sheets of baking paper and refrigerate for at least 2 hours.
• Line 6 tartlet/cake moulds with a diameter of 7 or 8 cm and place in the fridge for an hour.

For the hazelnut cream

• In a bowl, using a spatula, mix the soft butter with the sugar.
• When you obtain a creamy mixture, add the ground hazelnut, the beaten egg, a pinch of salt and the flour.
• Mix until the mixture is creamy and homogeneous. Place in the refrigerator to rest.
• Baking and assembly
• Proceed with the white baking and bake at 170 degrees Celsius for about 10 minutes, then leave to cool.
• Fill the shells of the tartlets with the hazelnut cream.
• Add some hazelnuts and some dark chocolate chips.
• Bake for a further 10 minutes or until the cream is golden brown.
• Let them cool completely and serve with a generous amount of hazelnut ice cream.